This recipe is for my friend Ken Jamieson. It is deliciously creamy and I know he will love it.
Ken and his wife Linda run the Bates Store and bed and breakfast in Central Tilba. He is a central figure in our village. Whenever you go to the store he greats you with a big smile and the latest news. Nothing escapes his attention.
I was making butter using marvellous thick, Jersey-cow cream from the Tilba Dairy ( see my post on how to make butter ) and decided to make a pudding with the buttermilk which is a byproduct ( of course you can buy readymade buttermilk). I served some morello cherries with the pudding, but you could use just cream, fresh raspberries or even rhubarb compote as a garnish.
• for 6-8 people
• 600 ml buttermilk
• 300 ml whole cream
• 60 gr caster sugar
• 12 cardamon pods, pods removed and seeds finely ground
• 8 gelatine sleeves, softened in a glass of cold water (I use Bio Ewald)
• in a small pan heat the cream with the sugar and cardamon
• once the sugar has melted, remove from stove
• squeeze the gelatine in your had to get rid of he water
• melt it in with the hot cream and sugar, stirring well
• now add the buttermilk to the mixture
• prepare your individual little dishes
• pouring the buttermilk mixture through a sive, fill the little dishes
• let them cool in the fridge until set ( about 4 hours)
• for the morello cherries:
• pour them into a pan
• add the skin of an organic lemon
• 6-8 cardamon pods, podded and gently boil for about 20 minutes
• let it cool before serving with the puddings